Mar 29, 2011

Poached eggs, asparagus, fresh cracked pepper and shaved Pecorino Romano over tri-colored pasta. This simple vegetarian pasta dish is ready in less than 15 minutes; a perfect meal for less than $10, but don't be fooled by the simplicity of this dish!

The egg yolks make a lovely sauce over pasta combined with quality ingredients like seasonal asparagus, Pecorino Romano, fresh ground pepper and kosher salt. Serve this for lunch or dinner; you can easily make this for one or up to as many servings as you need.

Bring a large pot of salted water to a boil. Cook pasta according to instructions for al dente. TWO minutes before pasta is done, ADD asparagus. RESERVE 1 cup pasta water before draining pasta and asparagus in colander.

60 comments
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Yummy! So elegant and simple! I love that you are devoting more time to this your blog. I would love to see you create a site where people can log in and access a personal recipe box. I have made so many things that I can't keep them straight and I am too lazy to print. Keep up the good work. Hopefully we'll see you in print very soon.

not gonna lie - i was confused as to why i was so drawn to this recipe. when i said the ingredients out loud, it didn't sound like something i would be into... but i had just happen to buy the exact ingredients at the store earlier (which is odd because i hardly ever buy asparagus) and so it felt like a sign and i decided to try this out because i couldn't stop staring. good work because...it.is.delicious.

This looks wonderful! I love having a poached (or soft-boiled or fried) egg on top of pasta, veggies, beans etc. Friends think I'm crazy, but it adds protein, texture and lots of flavor. I haven't tried this particular combination before, but I definitely will soon.

LOVED IT! I made this tonight for dinner, it was faster than I expected, didn't even have time to make a salad. Really, really good and oh so healthy. This is asparagus season, so don't wait to try this. A smaller portions could also be served along with fish or scallops.

I made this tonight and it was delicious! It was creamy and a nice light dinner. I used peas and low fat mozzarella and a dash of Italian seasoning. Next time I will get some really nice cheese...the cheese would really add some nice flavour which I found was missing with the mozzarella. Gina, keep up the delicious recipes! You should think about making a cookbook because I love your recipes so much. Thanks :)

I made this Saturday night and it was FANTASTIC. I used whole wheat thin spaghetti instead of linguine (I prefer a thinner noodle)and used asiago cheese, since it's what I had on hand. I'm a vegetarian and eat eggs as a main source of protein, so it was nice to do something different with an egg. I'm making it again tonight!

I just discovered your blog today and here was dinner waiting to be made! I have been mad for asparagus this spring. I can't pass up a recipe that uses it. Following your instructions for poached eggs, I made my first ever successful one! The runny yolk over the hot pasta was sublime! Thank you!

Up until tonight I had never made or eaten a poached egg. However, when I saw this recipe it looked too good not to try. I loved it! The creamy egg yolk compliments the pasta nicely and I can never have too much asparagus. I was a bit hesitant serving a vegetarian meal to my hubby, but he went back for seconds. Love your blog! Can't wait to try more recipes.

Sooooooooooooo......good. I am new to your blog, and weight watchers points and I am so excited to find a mix of my love of cooking and healthy alternatives. This recipe combined both of those for me and I loved it. Thank you so much!

Made this last night and it was wonderful. Timing the egg is tricky but it worked. I made my daughters with broccoli because she is not an asparagus lover and she loved it. All your recipes that I have tried are great, thanks, Brenda

I want to make this over the weekend but do not like asparagus at all. I saw you recommended swiss chard but I don't like that either. Are there any other suggestions? How do you think peas would go with this dish? It looks so so so good and I just wish I liked asparagus. Thanks Gina!

Such a yummy dish! However, in my opinion, boiling asparagus really destroys the flavor of such a lovely vegetable. Roasting it gives it so much more depth. Place asparagus spears on a baking sheet, season with salt, pepper, and a sprinkle of both garlic and onion powders, then drizzle lightly with extra virgin olive oil (you don't need much at all - 1-2 tsp for an entire pound of asparagus). Roast in a 425 degree oven for 10 minutes, chop into bite sized pieces, and toss with the pasta and cheese (I mix Pecorino and Parmigiano). I also sprinkle with some crushed red pepper flakes. As for the egg, I can't poach one to save my life. So, I sprayed a non-stick pan with olive oil spray, and cooked the egg sunny side up. Same effect, less hassle.

I stumbled across your website a few days ago and spent hours looking through all the recipes! I've bookmarked heaps and made this tonight, so so deliciously good! I was never an asparagus fan but now.. WOW!

I made this last night for for dinner and used whole wheat spaghetti. It was marvelous. It was even my first time poaching eggs and it turned out great! I'm going to make it for my boyfriend this week! Thanks, I'm a definite fan of your recipes :)

OMGOSH, I absolutely LOVE you for this recipe! It was so incredibly quick and easy...and healthy...and SATISFYING. I mixed asparagus with whole wheat penne pasta (I actually like the taste and texture of whole wheat pastas). Do you think asparagus would work well with another "sauce?" This time it was pasta water with a poached egg. Do you think there are other combinations that would worth with asparagus and pasta? Thanks so much!

Thank you, thank you for introducing me to this combo! I roasted my asparagus and my carnivorous hubby devoured the dish and called it "sexy" ;) I'm eating it for the second night in a row because it's so goood.

I have made this twice now. I am a big fan of my new found love for poached eggs. They are GREAT! Its a quick and easy dinner after my long runs in the evening. The only thing i changed was adding a little vinegar to the pasta because I love the flavor. Thanks again!

I have loved poached eggs since I was a girl, and often now have breakfast or lunch with vegetables and pasta (leftover with sauteed vegs) with the egg on top, or just vegs if no pasta or rice around. My sons make this, too, and sometimes add bacon. Jen

This was so simple and delicious! I studied the "how to poach an egg" and the technique with a little vinegar worked great. I had one bowl and I am totally stuffed. I used a fresh pasta from the italian store and I grated some sharp provolone on top (together with some Parmesan) and it was delicious and so fast. Perfect weeknight meal.

This was FABULOUS. I have never poached an egg before (talk about humbling!!) but the tutorial you linked was really helpful. The yolk sauce was OMG SO GOOD. I kind of want thirds, but I should probably save some for my husband...